Informative Articles on Handwashing
Data unleashes sustainable solutions
Healthcare handwashing research rarely reaches the ranks of restaurant’s ...
Chicago’s recent Food Safety Summit was the latest venue for brand-protecting professionals to gather and assess new technologies. Educational...
The Magic is Employee Engagement
Originally published May 5, 2019 on Food Safety News.
The top 100 restaurant chains have good trainers but they almost all fail to change...
What matters gets rewarded and repeated
Recognition is a powerful motivator in foodservice. It is emerging as one of the strongest arguments to invest in Electronic Hand Wash Monitoring technology.
EHWM serves up real-time data which engages workers and sets up a playing field where their avid policy compliance wins and can be rewarded in a variety of ways. Competition fuels...
High-touch surfaces retain and multiply deadly risks
16 month old Riley Detwiler never ate an undercooked hamburger from Jack-In-The-Box 25 years ago but his daycare classmate’s mother ...
Air dryers have been under the microscope for years because of their poor drying capability and “bug-blowback". They won the superficial argument of saving paper, saving trees, but ignoring the fact that they introduce a much costlier possible outcome of a foodborne ...
Two social media experts share their views
Good news travels fast but bad news spreads even faster. Crowdsourced commentary on restaurant experiences has spawned a new website, serving as an early alert to potential problems. Social media multiplies the impact of University of North Carolina State’s very graphic...
Limitations from the past deter new-tech trials
Net/Tech, UltraClenz and Diversey’s initial entry (VET), are but three of the many failed electronic handwash monitoring systems tested by major US foodservice companies. What did they all have in common? personal ID badges - a distinct handicap in this high staff-turnover environment. The watershed-event of the Jack-In-The-Box...
Uninvited pathogens contaminate table-side tablet menus
Many risks of pathogens penetrating restaurant space can be stopped at the door with a touch-free “handwash” without water - an application of a quality hand sanitizer. The hands of entering diners are converted from fearsome to friendly, TouchReady®.
There are likely many more...
In a recent QSR® article, Lisa van Kesteren, SeeLevel HX Founder/CEO, unintentionally gave the industry a perfect four-point outline for protecting restaurant brands with verified-...
Bureaucracy buries additions to public health
A handwashing-without-water protocol has perplexed the ...
Crushed Red restaurants have identified a new customer relations builder in their handwash monitoring program.
The public is quite surprised and impressed when...
Foodservice operators in most cases are rightfully proud of their customer care. After all, they likely see their operation as a finely tuned network of policies and procedures focused on their customers. It is a human behavior to love what we create. This fosters further operational enthusiasm but can dangerously conceal important realities and diminish objectivity. This creates a condition...
Originally published in the 11-20-17 edition of Food Safety News. Republished with permission.
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Collaborative handwashing assessment
Sixty-two healthcare culinary professionals volunteered to share their opinion of handwashing at their...
Thanksgiving, the eater's favorite holiday. Ours always starts on Wednesday with a little pre-prep and gathering last minute supplies.
As joyous the occasion, it’s also a special feast day for ...
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HandsOn™ System
5 steps to convert underwashing to under control. Set and track your risk-based ServeReady® Hands and TouchReady® Surface standards.
SaniTwice® for Catered Events
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